During the 17th and 18th centuries, Londoners would flock to the 'Chelsea Bun House' on Pimlico Road to enjoy these soft, sweet and sticky fruited buns. This version is simple to make and taste fantastic. They are freezer friendly, so feel free to double the batch.
Try adding half white and half wholemeal flour.
These turned out lovely. I bake quite a lot and usually get good reviews but these were so popular people are still talking about them (and the fact they can't believe they were homemade!) weeks later. I'm more of cake baker than bread and buns and quite new to working with yeast but since getting a new stand mixer I've been trying my hand dough and they they came out plump and lovely. Instead of glazing I put a small trickle of thick icing over them. yum! - 03 Dec 2012
absolutely scrummy!! - 19 Apr 2011
tried another sites recipe first, turned out like rockcakes. tried yours and they have turned out beautiful. used maple syrup as the glaze and it worked a treat. only thing i will add next time is cinnamon and a sugar topping as every chelsea bun i have ever eaten had cinnamon in it and i missed it. thank you again. mr les drover - 09 Feb 2016